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When you make bread kvass this is your starter – left over rye sourdough. I made my first lot of this fermented drink around 2 months ago and am still using the same bread I started with.
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When it’s ready (i.e. sour enough for me), I drain the fermented liquid and decant it into a swing-top bottle to fizz up in a second ferment, then I remake a sugar/water solution to add the bread back into.
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I think this re-using of bread could go on indefinitely, like water kefir or milk kefir grains do. (And now I’m wondering if somewhere, someone has decade old bits of rye bread that they are still using in kvass?!!)
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I often flavour my swing-top bottle second ferment with fresh mint from the garden. Sometimes, I’ll add a few raisins to get it really bubbly.

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You do not need to make sourdough in order to get the all the benefits of fermented grains. Here’s farro monococco (‘little’ spelt – the grains are tiny!) which I soaked, sprouted and blended. I added a little sourdough starter before I whizzed them up; this is optional, if you don’t have it you could use kefir (milk or water), whey or nothing. Leave the mix at room temp to ferment.
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From there you can use it in many ways. Get a pan really hot and make it into pancakes. Add some water and make a porridge. Pour it into a greased baking tray and oven yourself a flat bread.
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We’re having this bubbly spelt as pancakes tonight, along with eggs and some fresh asparagus.

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I drink a cup of freshly-ground green coffee most mornings.
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It began when my hubby started roasting his own coffee. I was sad I couldn’t join in…there was no way; I just cannot handle ‘normal’ coffee. Despite being, according to 23andme, a fast caffeine metaboliser, I literally do not sleep after having coffee and it makes me feels shaky. There’s more to roasted coffee than just caffeine, me thinks.
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And then I heard @bengreenfieldfitness talking about green coffee. So I tried grinding then steeping the beans. I liked it. I felt good. My sleep didn’t seem affected.
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I’ve honed it a lot since them. I use organic, arabica beans. They are lower in caffeine than varieties such as robusta and also not as hard (I’ve broken a few grinders on this adventure!) I boil then simmer 2 tsp of the ground beans for 10 minutes.
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I drink it mainly for pleasure. I have read that the harder you roast a coffee the higher the caffeine is. I have also read that green coffee has other compounds in it that help mitigate any caffeine. I do know there are many anti-oxidant and anti-inflammatory compounds in the green stuff!
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My hubby still roasts his own beans, in our cast iron pan. I can’t convert him ;-).

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I have tried baking a lot of different scones. Hands down soda bread scones are my favourite. The dense texture and particular flavour of soda bread lends itself amazingly to these little bundles of treat.
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Want to cook them along with me this month? It’s easy. You can do them wheat, ancient grain, spelt, gluten-free – whatever flour you like. You can use raw dairy like I did here, or one of the many milk alternatives out there.
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The template recipe is linked to in my profile – it’s the Ancestral Cook Up for this month; ‘nutrient-dense soda bread’. It’ll walk you through what you need to do.
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And I’d recommend topping them with coconut oil and peanut butter. Sometimes it’s just darn necessary!

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This is lardo. It’s back fat from a pig that’s been cured in salt, rosemary and other goodies. It is soft and buttery in texture. And absolutely delicious.
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When we lived in Cornwall in the UK, we got pig fat from a local Cornish farmer and we rendered it down into spreadable lard ourselves. Lard is great to cook in or even slather on bread.
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But lardo is like it’s super-refined cousin. The word I’d use is divine. Just as it is. Sliced thinly, wrapping an almond. Or a date.
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This lardo comes from the farm up the hill. I am so grateful to those who do the work of raising animals sanely; who look after the animal, the soil, our planet so I can eat, create with and share what nature gives. Thank you.

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Here is the inside of the milk kefir-leavened spelt loaf. It has a beautifully open crumb considering it’s 100% wholegrain and the only ‘yeast’ is from kefir.
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Although this loaf doesn’t need a sourdough starter, it does need a warm place to do its thing. I keep it at 29C (84F) for almost 2 days. I do this thanks to a DIY proofing box my husband made for me. .
I’ve almost finished writing an article on how to make an at-home proofing box. I’ll link it here when I’ve posted it. In the meantime, there is an article on my site now walking you through how to create a sourdough starter. You’ll find a link on my profile.
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And, when I’ve got some more raw milk, I’ll make this one again and document the steps.

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100% wholegrain spelt leavened solely with milk kefir. I’d forgotten how good this bread is. It has a creamy, milky flavour – which I guess is from the predominance of lactic acid bacteria in the ferment (as opposed to acetic, which is more dominant in ‘normal’ sourdoughs).
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The crumb is very open for a wholegrain loaf. I’ll snap a pic later and post so you can see.
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Quite a few people have said they are interested in trying this loaf themselves. The good thing about it is that you don’t have to have a sourdough starter. I’ve made a little file in my brain entitled ‘figure out how to explain how to make the kefir loaf’ 🙂

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I’m making Kefir Bread. That is a long-fermented loaf leavened solely with milk kefir. Here is the first part – a mix of 50g goat milk kefir/50g wholegrain spelt flour. It’s like a sourdough starter (but without the days of preparation). I’ve left it in a warm place for just over a day and it’s done this.
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Next will come more wholegrain spelt flour, salt, a little honey and some water. And again a warm place.
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I’ll show you the loaf when it’s done. It is a recipe I worked on for a long time in the UK, but this is the first time I’ve made it here in Italy, with Italian spelt. Fingers crossed.

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My Birthday Borscht! This includes home-made beet kvass, chicken stock, beef stock, beef, lots of cabbage and lots of beets. I ate it with foraged dill (quite a feat, considering lockdown!), fermented ginger carrots and a chunky slice of wholegrain spelt sourdough covered in goat butter.
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Thanks @darra.goldstein for the recipe. It helped make turning 45 very special.

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